The ultimate green soup! Super, healthy and Festive


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 cups chicken stock
  • 1/3 cup mint or basil leaves
  • 1 kg fresh peas, shelled or frozen peas
  • 1 tsp curry
  • 1 tsp smoked paprika
  • 50 ml coconut milk
  • extra olive oil, for serving
  • cream cheese, for serving
  • smoked paprika, for serving


  • Heat the oil in a large pot over medium-high heat.
  • Add the onion and garlic.
  • Sauté for about 5 minutes, until the onion softens. Stir often.
  • Add the stock and boil. Add the mint or basil, curry, paprika, coconut milk and the peas. Cover pot and bring to a boil.
  • Cook to 3 minutes or until the peas soften but still retain their vivid green color.
  • Remove from heat and immediately beat with an immersion blender. Season with salt and pepper.
  • You can also use a regular blender, but add the mixture in batches.
  • As long as the soup sits in the hot pot it will keep losing its bright green color. So it is important to move quickly at this time.
  • Serve in bowls. Top with olive oil, cream cheese and smoked paprika.

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